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Preparation

To make bread pudding:
1. Lightly butter a 13x9x2-inch baking dish. Layer the bottom of prepared dish with bread cubes first, then sprinkle in the chocolate chips throughout. Repeat the layering with rest of bread and chocolate chips.
2. In a large bowl, whisk the eggs, cream, milk, vanilla extract and sugar to blend.
3. Pour custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
4. Preheat oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes (if not ready, keep baking little more & checking each 5 minutes increment.)
5. Let cool slightly before drizzling coconut glaze.
***** While the pudding is baking, work on the coconut glaze.
To make the coconut glaze:
1. Pour the can of coconut milk and powdered sugar into a small pot.
2. Simmer over medium-low heat until the glaze thickens, stirring constantly.
3. Set aside until bread pudding is ready to glaze.
4. Spoon glaze over the entire bread pudding and top with toasted macademia nuts before serving. Or serve a piece of bread pudding into each serving bowl then drizzle glaze and top with nuts individually. Enjoy!